Process: Washed
Notes: Redcurrant, Black Tea, Caramel

We were so impressed with our first Rwamatamu coffee last year, Imbuto 13, that we knew we had to feature them again this year. A sage decision; Rwamatamu Peaberry is a stunning coffee that showcases everything we love about speciality coffee and in particular coffees from this region.

Rwamatamu Coffee is a family business owned and operated by Mukantwaza Laetitia and Rutaganda Gaston. They founded Rwamatamu in 2015 with the goal of being sustainable but also as a means by which to contribute to the fight against poverty in rural communities. Since 2023 the family have continued to invest in processes and training to improve cultivation.  

When the cherries arrive at Rwamatamu’s washing station, they are sorted to remove defects and under/over ripe cherries.

Next, cherries are run through a pulping machine in groups according to their quality grade, with the machine being washed between groups. The pulped coffee will then be left in tanks to ferment for 8 to 12 hours.

After fermentation, coffee is washed through before being transferred to raised drying beds. Here, workers will sort through the beans, further removing defects and turning the coffee over the course of 17 to 25 days, until it reaches 11% moisture. During heavy sunlight, beds are covered by a shade net, and during the night or in rain, they are covered with plastic sheets.

The result is a high scoring and stunningly sweet coffee with notes of redcurrant, black tea, and caramel.